Protein Cheesecake | Creamy & super light

60 Minuten
25 Minuten

5.0 (4)

Protein Cheesecake | Creamy & super light
Melanie Seyfarth
Melanie Seyfarth

Inhalt

    Who said cake is off-limits on a high-protein diet? Well, someone clearly hasn't tried our protein cheesecake yet! Moist, creamy, fresh, and a real protein bomb!
    What do you need for it? Just a few ingredients and a bit of patience, and soon a protein cheesecake will be on your table – simple, delicious, and unbelievably light.

    Nährwerte pro Portion

    Ergibt 16 Portionen
    Kalorien 219
    Protein 4 g
    Fiber 1 g
    Kohlenhydrate 24 g
    Fette 10 g

    ZUTATEN

    Portionen

    • For the crust:

    • 17.5 g Flour
    • 4.375 g Coconut blossom sugar*
    • 0.0625 tsp Vanilla extract
    • 0.0625 pinch Salt
    • 9.375 g Vegan butter (cold!)
    • If the dough is too dry: a splash of plant-based milk alternative

    • For the cream:

    • 25 g Vegan vanilla skyr 
    • 6.25 ml Soy cream
    • 6.25 g Vegan cream cheese
    • 5 g Applesauce
    • 3.125 g Maple syrup
    • 1.875 g
      Vegan Protein Vanilla (540g/Organic)
      €32,99
      €61,09 /kg
      Vetain Vegan Protein Bourbon Vanilla Can
    • 1.5625 g Starch
    • 0.0625 tbsp Lemon juice
    • 0.0625 tbsp Vanilla extract
    • Zest of a washed organic lemon

    • For the blueberry topping (optional)

    • 12.5 g Blueberries
    • 0.0625 tbsp Starch

    • Notes:

    • Missing an ingredient? No problem! The recipe includes a substitution table with alternatives to the ingredients listed here!
    • Tip for the adventurous: By using other protein powders like banana or hazelnut, you can try completely new flavors of your protein cheesecake!
      Away
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      Ausverkauft

    Hinweis: Die angegebenen Nährwerte sind Richtwerte und können je nach verwendeten Produkten, Portionsgröße und Zubereitung abweichen.

    Zubereitung

    1
    Line a 24cm or 26cm springform pan with baking paper.
    2
    Mix all ingredients for the crust of your protein cheesecake (except the butter) together. Then add the cold (!) butter and knead the mixture until you get a shortcrust dough. If the dough is too dry, you can add a splash of milk.
    3
    Put the dough into the baking pan and press it with your hands into a crust with a 2.5 cm edge. If that doesn't work well, you can chill the dough first. Very important: press the dough firmly!
    4
    Prick holes in the crust with a fork and put the baking pan in the fridge for now while we prepare the rest.
    5
    Preheat the oven to 180 degrees Celsius (top/bottom heat).
    6
    Now prepare the protein cheesecake filling: put all ingredients into a large bowl and whisk the mixture with a whisk or hand mixer until you get a creamy mass. Taste the filling: if it's not sweet enough, you can add a bit more sweetness now.
    7
    Pour the filling into your chilled baking pan, smooth the surface, and put your protein cheesecake in the oven!
    8
    The cake needs to bake for about 60 minutes. Try to open the oven as little as possible during this time to prevent cracks.
    9
    After baking time, be careful: turn off the oven and open the oven door. Do not move your cake yet, this is very important. Now let it cool with the oven door open for at least 30 minutes, preferably 1 hour. Don’t be surprised: the batter is still quite liquid now, it will set!
    10
    Afterwards, you can release it from the baking pan and place it in the fridge for a few hours or overnight. This will make it firm and creamy.
    11
    Now you can make your blueberry topping: simply heat the blueberries. Mix the starch with a small splash of water and add this to the simmering blueberries. Let everything cook briefly. Then puree your topping with an immersion blender and spread it on the cake. After a short time, it will thicken and set. This also helps to cover up a not-so-perfect surface! ;)
    12
    Enjoy your meal!

    Recipe Note

    Tip: If your protein cheesecake browns on top before the baking time is over, you can cover it with some aluminum foil.

    Our protein powder: Vetains Vegan Protein Vanilla

    May I introduce? Vetain's Vegan Protein Vanilla – the clean protein powder at a glance:

    • High-quality multi-component protein

    • With organic ingredients

    • Free from gluten and lactose, artificial additives & sucralose

    • High quality: made under strict standards in Germany and lab-tested

    • Super tasty: ground organic vanilla beans and natural Bourbon vanilla flavor give an intense, natural taste

    We might be a bit biased, but for us, the protein powder from Vetain is the ideal ingredient in protein cheesecake. It not only tastes delicious but also supplies your body with high-quality proteins that take your cake to the next level!

    Substitution table

    How often do we want to cook a recipe, but certain ingredients are missing or we don't like some components? For this case, we have a substitution table for you so you can adjust the recipe the way you like! Simply swap individual ingredients as you wish!

    • Flour → oats processed into flour

    • coconut blossom sugar → dates & everything else that is sweet and not too liquid

    • vegan butter → vegan margarine or animal-based alternatives

    • vegan vanilla skyr → vegan quark + vanilla flavor

    • soy cream → other types of cream like oat cream or also animal products

    • maple syrup → honey & everything else that is sweet

    • applesauce → more maple syrup or other sweetener

    • vegan cream cheese → 70 g melted, cooled vegan butter – note: the cake will then be firmer!

    • Starch → vanilla pudding powder

    • Vanilla protein powder → neutral protein powder, banana-/… protein powder or flour

    • plant-based milk alternative → any plant-based or animal milk

    Our protein cheesecake is vegan, but of course you can also use animal ingredients if you want!



    * If you want to bake a protein cheesecake without sugar, you can of course replace the sugar with a sweetener of your choice. Pay attention to the consistency of the batter so that your cheesecake does not become too soft or too firm in the end.

    Inhalt

      ZUTATEN

      Portionen

      • For the crust:

      • 17.5 g Flour
      • 4.375 g Coconut blossom sugar*
      • 0.0625 tsp Vanilla extract
      • 0.0625 pinch Salt
      • 9.375 g Vegan butter (cold!)
      • If the dough is too dry: a splash of plant-based milk alternative

      • For the cream:

      • 25 g Vegan vanilla skyr 
      • 6.25 ml Soy cream
      • 6.25 g Vegan cream cheese
      • 5 g Applesauce
      • 3.125 g Maple syrup
      • 1.875 g
        Vegan Protein Vanilla (540g/Organic)
        €32,99
        €61,09 /kg
        Vetain Vegan Protein Bourbon Vanilla Can
      • 1.5625 g Starch
      • 0.0625 tbsp Lemon juice
      • 0.0625 tbsp Vanilla extract
      • Zest of a washed organic lemon

      • For the blueberry topping (optional)

      • 12.5 g Blueberries
      • 0.0625 tbsp Starch

      • Notes:

      • Missing an ingredient? No problem! The recipe includes a substitution table with alternatives to the ingredients listed here!
      • Tip for the adventurous: By using other protein powders like banana or hazelnut, you can try completely new flavors of your protein cheesecake!
        Away
        Liquid error (snippets/recipe-widget line 327): invalid url input
        Ausverkauft

      Hinweis: Die angegebenen Nährwerte sind Richtwerte und können je nach verwendeten Produkten, Portionsgröße und Zubereitung abweichen.

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      Frequently asked questions

      The protein powder gives your cake an extra portion of protein. Many people also find protein-rich cakes to be pleasantly filling. The protein powder helps you keep your energy level stable and optimally support your muscle metabolism. Our cheesecake recipe with protein is the way to the best fitness cheesecake.

      No, you can bake your cheesecake with our protein powder with a clear conscience. The proteins are not lost and you continue to benefit from the good properties of the protein powder. We even often recommend using our protein powder for baking to easily increase the protein content of a meal and meet your daily protein needs.

      Yes! That's the great thing about our recipe. Although it's intended to be a traditional protein cheesecake with a crust, you can simply leave the crust out. But then add a little more starch to the filling, otherwise the cake will be too soft.